From the cellar
Sake & Drinks
We keep the sake cold and pour it generously. Ask the counter what's open — we'll steer you to something that drinks well with smoke.
Sake by the glass (4 oz) or the carafe (8 oz), served chilled. Ask if you'd prefer it warmed.
Junmai & Ginjo
GlassCarafePoured cold. Forty bottles on the shelf; here's what's open now.
Our house pour, and the one we reach for with salted skewers.
Fragrant and gentle — good with the cold plates.
The shelf's quiet showpiece. Drink it slow, on its own.
A little sweet and creamy. Saves room for the liver and the tare.
Sake Flights
Three pours, chosen to taste side by side. The best way in if you're new to it.
Three 2 oz pours that walk you across the shelf.
Shochu
NeatRocksServed neat, on the rocks, or cut with hot or cold water (oyuwari / mizuwari) — just ask.
Whisky & Highballs
The highball is the counter's drink — cold, fizzy, and made to cut through char.
Built tall over a single clear block, finished with a twist.
A whisper of peat to echo the coals. Our most-ordered pour.
Beer & Low-ABV
Tart, bright, and built like a cocktail. For the driver, and the night off.
Cocktails
A short list, built for smoke and salt.
Stirred down with an orange we blacken over the coals. Bitter, deep, a little smoky.
Cold and clean, the junmai standing in for vermouth.
Toasty and round — a nightcap to end the counter on.
A sample drinks list for this demo — pours, bottles, and prices are illustrative. Please drink responsibly; we card. Your real menu and prices come from your own listing when Ahead Kitchen builds your site.